Sharon Horgan is buzzing about our fresh tuna puttanesca pasta

Leaving her hungry would be nothing short of a Catastrophe… Writer, actor, director and producer Sharon Horgan joins us to chat about her new show, Youth. A dramedy exploring the perils of ageing and finding love after divorce, it's a fitting addition to Sharon's impressive back catalogue that delves into the less glamorous corners of domestic life. The series sparks conversation in the studio, from the realities of motherhood to fluctuating feelings about ageing. Having grown up on a turkey farm and spent years as a vegetarian, Sharon has seen her food tastes take a few turns along the way, including a return to meat eating. With lasagne among her favourites, it feels like a good excuse to kick things off with Alex Szrok’s recipe for lasagne fritti. These are enjoyed alongside a bitter, sweet and suitably buzzy tequila and grapefruit sbagliato, before Angela serves up fresh tuna puttanesca pasta. It’s accompanied by a bottle of Ayala Brut Majeur Champagne, selected by the Waitrose wine experts. As expected, Sharon proves as entertaining a guest as she is a writer, recalling the bold childhood career plans she shared with her mum at a very young age. Those ambitions have since paid off in shows like Catastrophe, Bad Sisters and Motherland, which counts Nick, Angela and even Oasis frontman Liam Gallagher among its devoted fans.  With years spent both behind and in front of the camera, Sharon is the perfect person to settle a debate that’s been on our minds for some time: when it comes to feeding a film crew, does Hollywood really do it best?  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the lasagne fritti was created for Waitrose by Alex Szrok A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:53 - Welcome!  01:58 - Mesh enters his chef era 03:51 - Catching up with Stanley Tucci  04:44 - Today’s guest! 05:49 - Let’s chat pears 08:07 - Sharon Horgan is here!  10:14 - Press life  12:16 - Tequila cocktails & lasagna fritti to begin  14:02 - Sharon’s food likes  17:30 - Sharon’s food dislikes  18:10 - Returning to meat eating 22:06 - Christmas  24:06 - Career aspirations  25:51 - Pasta is served!  28:21 - Champagne pairing  29:40 - Sharon’s new show ‘Youth’  32:15 - From motherhood to age  38:39 - The timelessness of Motherland & character writing  42:17 - Liam Gallagher loves Motherland!  44:17 - Seeing Oasis  44:38 - Fast food quiz  46:52 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

Fortunately for him, resisting temptation isn't on the menu. Comedian, presenter and podcaster Rob Beckett joins Nick and Angela to chat about the return of Channel 4's Tempting Fortune. As host, Rob guides twelve strangers through an 18-day trek across the Malaysian jungle, where every temptation comes with a price tag attached to the group's £300,000 prize fund. Luckily for Rob, there are no such strings attached with the Dish menu. It's been a long time coming, but cottage cheese finally makes its Dish debut. Taking centre stage in Angela's creamy pea pasta with crispy garlic sausage, the protein-packed favourite swaps in for the recipe's mascarpone. The dish is served alongside another of Rob's staples, Robinsons Apple & Blackcurrant Squash, and is paired with a bottle of Louis Jadot Beaujolais-Quincié, selected by the Waitrose wine experts for its bright acidity and ability to balance the creamy sauce. While any hopes of Celebrity Traitors gossip are swiftly shut down, Rob's ongoing rotisserie chicken rivalry proves to be much easier territory, with Angela on hand to share a few trade secrets, courtesy of friend and chef James Ferguson. The conversation soon turns to Rob's strong views on regional delicacies, why couscous remains low on his list of favourite foods, and his reluctance to cook for other people. That said, hand him a spatula and he might just be persuaded otherwise… The new series of Tempting Fortune is out now and available to watch on Channel 4.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions. 00:00 - Coming up on Dish… 00:50 - Welcome! 04:21 - Let’s chat about cottage cheese!  05:49 - Listener question  07:24 - Rob Beckett is here!  08:31 - Does anything beat doing nothing?  10:04 - Squash and beef jerky to start!  11:14 - Rob’s in a rotisserie chicken battle! 14:18 - Angela’s tips from the chicken expert!  17:25 - Arsenal appreciation & football chat  18:15 - Rob’s food dislikes  19:22 - Regional delicacies 21:07 - Rob’s food likes 22:17 - The cottage cheese renaissance  23:04 - Leave Rob out of the kitchen!  23:55 - Pasta is served!  26:46 - Wine pairing  27:01 - Tempting Fortune is back!  29:40 - Rob’s monkey war!  31:54 - What would drive you into temptation?  33:23 - From touring to stand up & different audiences  39:27 - Comedian partners in crime 40:01 - Celebrity Traitors  40:49 - Fast food quiz  34:16 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

A man who likes to leave it all on the field. Our smash burger is no exception. Award-winning English and American actor Andrew Garfield joins us ahead of the release of his new film, The Uprising. Set against the Peasants’ Revolt of 1381, the film explores a moment of huge social change and its relevance today, as Andrew shares the joy of finally working with director Paul Greengrass and what made the production such a spirited one. As every good dinner party should, it begins with crisps and dips, served on a Lazy Susan and assembled by Nick, much to Andrew’s amusement. But it’s not long before Andrew is left speechless with Angela’s recreation of Owain Hill’s smash cheeseburger with burger sauce recipe. It’s served with chips and plenty of Andrew’s favourite condiment, American mustard, alongside glasses of Warsteiner Beer and a bottle of Finca Lalande Organic Malbec, selected by the Waitrose wine experts. For dessert, Andrew joins Angela at the counter to make his favourite cookies.  Time spent with Andrew Garfield is certainly time well spent, as we get to know the man behind a huge variety of roles. While nine hours on stage might be nothing for Andrew, the thought of primary school dinners still has the power to haunt him. We hear about his childhood pesto-pasta epiphany, what makes the perfect ‘fat sandwich’, and after such a glowing review of the smash burger, whether we might be looking at the beginnings of a new restaurant venture with Angela and Nick. You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the smash cheeseburger with burger sauce was created for Waitrose by Owain Hill at Hills Brecon A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:53 - Welcome & a date to Elton John!  03:03 - Today’s guest  04:32 - Let’s talk pickles!  06:48 - Andrew Garfield is here with gifts!  08:49 - How’s life?  10:40 - Crisps & dips courtesy of Nick!  11:44 - A quick lesson in truffles 14:20 - Food dislikes and primary school trauma!  15:53 - Andrew’s food likes  16:06 - A pesto pasta epiphany 18:04 - Nothing beats spag bol!  19:08 - Parmesan on bacon?! 19:38 - Andrew’s big fat sandwich  20:50 - From hosting to unforgettable triple cooked chips 21:53 - Smash burgers are served! 25:47 - A new beefy venture? 26:46 - Angela’s first Glasto 28:18 - Drinks pairings  28:46 - The Uprising  33:51 - A spirited cast & working with Paul Greengrass 35:45 - Would Nick survive 1381? 36:39 - Being immersed in roles  39:40 - An eternal love for theatre  46:00 - Fast food quiz 48:42 - Baking cookies with Andrew!  51:53 - Cookies are served! 52:24 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

We’re getting into the Halloween spirit early for a man who loves the spooky season. Best known for The League of Gentlemen and Inside No. 9, alongside a host of on-screen and stage roles, Reece Shearsmith joins us ahead of the release of his new book, Things I Took From The Dark: The Museum of Me. Inspired by his childhood love of horror, the book delves into Reece’s collection of strange and unusual objects, the stories that surround them and the ways they have shaped his life and work. Reece has a strong passion for eating with the seasons so it seemed only right to recreate a meal inspired by one of his and his wife’s New Year’s Eve traditions. Angela serves up Martha Collison’s recipe for the best salmon en croûte, enjoyed alongside a bottle of Waitrose No.1 Chablis 2024 from Burgundy, selected by the Waitrose wine experts. Halloween might still be a few weeks away, but it’s never been far from Reece’s life, as he discusses his childhood love of horror stories, and the rather unconventional circumstances in which he met his wife… in a coffin. Naturally, we have to ask: does anyone around the Dish table actually believe in ghosts or the afterlife? Once that’s settled, we turn to Reece’s other passions, including baking and his successful Celebrity Bake Off appearance alongside Nick, before getting a glimpse into the mysterious Gossip Club he shares with Bob Mortimer and Matt Berry. You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the best salmon en croûte was created for Waitrose by Martha Collison  A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions00:00 - Coming up on Dish… 00:47 - Welcome!  01:56 - A lesson in olive oil  05:23 - Recce Shearsmith is here!  06:57  - It’s always Halloween for Reece!  07:45 - Ghosts and the afterlife 09:25 - Nick and Reece on Bake Off!  11:45 - Reece’s food likes  12:02 - Nothing beats Christmas!  16:28 - Autumn superiority 18:33 - Thanksgiving   19:23 - A salmon wellington to reign in the New Year!  20:29 - From Nigel Slater love to eating out  21:28 - Reece’s gossip club  22:26 - Reece’s dislikes & food obsessions  25:01 - Food is served! 26:31 - Wine pairing  26:54 - Reece’s new book!  29:30 - A lifelong passion for horror 33:31 - Catching bats?  34:31 - Coffin weddings and witchy weddings!  37:08 - Fast food quiz  38:10 - Inside Number 9 & League of Gentlemen  44:57 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s double trouble at the table this week. Alison Hammond returns, and Noel Fielding makes his debut as we celebrate the comeback of The Great British Bake Off to our screens. Back for its 17th series and with a new judge in the tent, Nigella Lawson, they share what life is really like behind the scenes, from the joys of working on set to tales of Alison’s on‑set baking and Noel’s go‑to lunch for keeping energy levels high. Angela’s latest creation puts her in strong contention for our own Star Baker, as she serves up Ed Smith’s recipe for a one-tin butter chicken and chickpea curry. Quickly earning its new name of ‘Alison & Noel in a bowl’, it’s served with poppadoms, chutneys and a bottle of Cape Mentelle Marri Chardonnay 2025, selected by the Waitrose wine experts. It’s no surprise that there’s no shortage of laughter in the studio, with the table getting stuck into some important food debates, including why fish finger sandwiches should always be sourdough-free, and Alison’s recent discovery that fish and chips are even better with a side of golden syrup, a combination that leaves the Dish table divided.  We end with a trip down memory lane in a Butterscotch Angel Delight whisking final, but will Alison and Noel have done enough to impress our judges and take home the Waitrose goodie bag? You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the one-tin butter chicken and chickpea curry was created for Waitrose by Ed Smith. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:53 - Welcome! 02:36 - Bake Off has a new judge… 03:59 - Let’s chat beans!  05:50 - Alison Hammond & Noel Fielding are here!  07:28 - It’s Dish seconds for Alison  08:42 - Bearded Noel Fielding?! 10:14 - Alison’s food likes & dislikes  11:55 - Noel’s food likes & dislikes  14:40 - Paul Hollywood’s garlic bread  16:19 - A Michelin starred fish finger sandwich? 17:27 - Noel’s fizzy on-set pick me up!  17:50 - Alison the homecook & her perfect omelette!   20:48 - Noel’s favourite pasta dish  22:20 - Baking vs cooking  24:29 - Curry is served!  28:17 - Wine pairing  28:53 - Prue Leith’s wine hottake! 29:19 - Busy set life 30:20 - Bake Off is back & with Nigella!  34:48 - Captain Paul Hollywood?! 35:58 - Noel on discovering Bake Off 37:49 - The beauty of Bake Off  38:33 - Alison’s viral moments  41:09 - End of the show question  41:29 - Let’s whisk!  43:33 - Fast food quiz 46:30 - Is the Angel Delight Angela approved? Learn more about your ad choices. Visit megaphone.fm/adchoices

Twice the Angela, twice the fun.  Angela Scanlon is a presenter, writer and lover of Turkish delight. She adores soapy, rose and perfumed flavours, and we’re not afraid to deliver on that, handing her a Rose garden cocktail as soon as she takes to the table. That’s accompanied by a serving of prawn scratchings, playing into Angela’s favourite bit of a roast dinner, the chicken skin!   For our main course, Angela (Hartnett) makes an orzotto with bone broth & prawns with extra peas because Angela (Scanlon) is such a huge pea fan. The use of bone broth plays perfectly into Angela’s love of wellness, including our first exploration of the benefits of cacao ceremonies. The meal is paired by the Waitrose wine experts with a bottle of Maree d'Ione Organic Fiano IGP Puglia. Angela comes to Dish following the launch of her new show, Gift List, which focuses on the triumphs and pitfalls of giving presents. Her first episode is out now and sees Louis Theroux chat about the time he was outgifted by the master... Tom Cruise. Angela H shares one of her favourite gifts to receive and Nick explains how he got seriously outgifted by Mesh.  With Strictly season on the horizon, we try one more time to persuade our chef to take to the floor. As expected, it’s not a hugely successful attempt, but surely we can lure her into a spin on The Wheel? Next week, we’re back to just one Angela which should make this description easier to write.   You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:44 - Welcome!  01:36 - More than one Angela 03:11 - Angela Scanlon is here!  06:04 - A Rose garden cocktail cheers 06:54 - A second meeting for the Angela’s  07:19 - Reporting live from the Naturist Convention!  10:08 - Angela’s food likes 12:10 - Toast not bread!  14:57 - An ode to skins of meat?! 15:54 - From cocktails to cacao  17:50 - Angela’s food dislikes  20:02 - Olive oil on everything!  21:38 - Orzotto is served!  24:11 - Wine pairing  24:39 - Gift List!  26:00 - Louis Theroux the cutlery thief!  27:50 - Tom Cruise the ultimate gift giver! 28:53 - The highs and lows of gift giving  32:50 - Get a Grip with Vicky Pattison  33:28 - Strictly season is upon us… 36:08 - No Strictly or The Wheel 37:24 - Fast food quiz  39:52 - The perfect slice challenge! Learn more about your ad choices. Visit megaphone.fm/adchoices

The TOPJAW star has found his new favourite spot.  Jesse Burgess is a presenter, filmmaker, and co‑founder of the award‑winning food and travel duo, TOPJAW. He’s at the Dish table to share the details about the second series of his Apple TV show, Knife Edge: Chasing Michelin Stars. It’s a series produced by Gordon Ramsay’s production company which follows restaurants and chefs across the globe as they navigate the intense season of Michelin Guide reviews. A world, of course, which Angela knows well, having been awarded her first Michelin Star in 2004.  Through TOPJAW, Jesse has put most of London’s top chefs (including our Angela) through his quickfire Best of London series. Which means we get some of the best recommendations for eats in the capital and beyond, along with a look into the cuisines which Jesse thinks are soon to get even more time in the spotlight.  Over a Hazy IPA, we hear all about his incredible wedding feast and his favourite everyday dishes, most of which contain sausages. There’s a chance for Angela to share her own encounters with the mysterious Michelin inspectors, and to bust a few myths along the way.  Angela serves lemon chicken, a recipe by Shu Lin, and sesame chilli oil cucumbers, along with a bottle of Naudet Sancerre, paired with the meal by the Waitrose wine experts.  We finish with our first non-seated Fast Food Quiz (Dish: always breaking new ground) and be sure to look out for Nick’s appearance on TOPJAW very soon.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the lemon chicken was created for Waitrose by Shu Lin. The recipe for sesame chilli oil cucumbers was created for Waitrose by Julie Lin. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome!  02:37 - Today’s guest  03:19 - Some special community moments 05:47 - Jesse Burgess is here!  07:12 - Nick & Angela on TOPJAW!  07:54 - A Hazy IPA cheers! 08:11 - Jesse’s globetrotting year  08:57 - What happens at a foodie wedding?  14:06 - Jesse’s food loves  16:12 - Sausage forward!  17:25 - Jesse’s hottakes 21:15 - Lemon chicken is served!  22:35 - A sesame chilli oil cucumber side  22:58 - Shallow-frying?  24:13 - Eating on the podcast  24:48 - Wine pairing  25:19 - Mutual bosses with Gordon Ramsay!  27:20 - Knife Edge: Chasing Michelin Stars is back!  28:23 - The origins of Michelin stars  29:50 - Differences between stars  30:32 - The Michelin star checklist 33:16 - Produce is king!  34:02 - The life of a Michelin star inspector 35:02 - Angela’s experience with Michelin  38:22 - A new era for bustling restaurants  40:24 - Fast food quiz  42:36 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

A tasty take on a roast for all seasons. Daisy Edgar-Jones is an English actor, known for her roles in TV shows like Cold Feet and the all-conquering Normal People, alongside performances in hit films such as Twisters, Where The Crawdads Sing and the upcoming adaptation of Sense and Sensibility.  It’s a stew-free zone in the Dish kitchen, with Daisy explaining why she’s just not keen, despite her Irish heritage. Peas are also shown the door by Daisy, who has a preference for Japanese and fresh flavours... and roast dinners. A tailor-made opportunity for Angela to cook a miso, lime & herb butter-roasted spatchcock chicken, a recipe by Paul Gamble. It’s served with a side salad of fresh mangetout, radish and lettuce.  And paired with the meal? Our first orange wine: a bottle of Côté Mas Vin Orange, selected especially for Daisy by Waitrose’s wine experts. What will Angela make of its debut?! It’s a great accompaniment to our chat covering first crushes, perfect picnics and working with all of the internet’s favourite boyfriends.. Daisy plays Elinor Dashwood in the upcoming adaptation of Jane Austen’s Sense and Sensibility, directed by Georgia Oakley and released on 25 September. She stars alongside Esmé Creed-Miles (Marianne Dashwood) and George Mackay, playing love interest Edward Ferrars. Daisy chats to Nick and Angela about how hand-written notes helped the pair focus on their roles, and how the period costumes frequently lead to funny moments in their downtime. And, yes, we're doing another live show! On 1 November, we'll be at the Royal Opera House with tickets going on sale here from midday today (2 September). You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the miso, lime & herb butter-roasted spatchcock chicken was created for Waitrose by Paul Gamble.  A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome! 01:04 - It’s a spatchcock September!  02:09 - Dish Live is back!  04:00 - Today’s guest  04:48 - Daisy Edgar-Jones is here!  06:03 - Orange wine cheers!  07:40 - Daisy’s food dislikes  10:22 - Daisy’s food likes  15:15 - Cooking by rules 17:38 - Daisy’s in her cooking era!  19:23 - A passion for picnics  20:49 - From recommendations to food envy  21:22 - The Fat Duck  23:21 - Death row meal? 23:51 - Spatchcock is served!  25:38 - Chef tips! 26:41 - Wine pairing  27:44 - Sense and Sensibiity  28:54 - From Jane Austen, classics reads and period drama sets  33:24 - Set letters from George MacKay  34:18 - Acting adaptations  35:25 - Normal People & fringe luck!  38:39 - From internet boyfriends to crushes  42:17 - Fast food quiz  44:28 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

The latest great Dame to join our party!  Dame Meera Syal is an award-winning actress, comedian and writer, who sat down with us on the scorching-hot day of the solar eclipse. It’s a busy time for Meera ahead of the release of her life story, Vigilauntie: A Memoir - Innit?, and the opening of her new play, The Children. So, imagine our surprise when she arrived with home-baked goods in hand! What a legend. Meera is a firm believer in the power of food to get people talking and sharing stories, which is exactly what happens in our time with her around the Dish table. There are loving stories about her proud and supportive parents (including the secret to her mum’s saag paneer), and how Meera’s bakes bring new acting casts together. When discussing her rich and warm memoir (out on 3 September), we take a trip back to the groundbreaking work of Goodness Gracious Me and The Kumars at No. 42, where she played a grandmother to the man who’d become her husband: Sanjeev Bhaskar.  It’s a feast of an episode, with a cooling mango & passion fruit frozen lassi to start, followed by a summery fish, fennel & saffron stew, a recipe by Eleanor Maidment. This is paired with a bottle of Altos de Torona Albariño by the Waitrose wine experts. We then have double dessert, including hug-worthy tahini, cherry and cardamom meringues and Meera’s own (and very yummy) lemon polenta cake. Don’t worry, we did get the recipe!  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the summery fish, fennel & saffron stew was created for Waitrose by Eleanor Maidment. The recipe for the tahini, cherry and cardamom meringues was created for Waitrose by Benjamina Ebuehi. ' A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:50 - Welcome! 01:20 - Nick Grimshaw is Dish Guy!  04:45 - Let’s speak about saffron 06:26 - Dame Meera Syal is here!  08:10 - A Lassi cheers!  08:45 - Life at the moment for Meera & superstitions  12:49 - Dame life!  15:37 - From baking to food growing up  18:23 - Meera’s food likes  22:40 - Meera’s food dislikes  24:11 - Stew is served!  27:47 - Wine pairing  28:11 - Meera’s new memoir ‘Vigilauntie’  32:45 - The Kumars at No. 42  34:28 - Queen Elizabeth II approved!  36:18 - Goodness Gracious Me  38:39 - Time for dessert! 39:21 - Meringues are Meera approved!  39:47 - From meringue mishaps to chewy tips!  41:19 - Time for Meera’s lemon polenta cake  42:43 - Reminiscing on some of Meera’s milestones  46:16 - Fast food quiz  47:50 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

A top bit of Lillian for an acting legend. We’re delighted to host Ray Winstone at Dish for a meal fit for acting royalty. Ray, born and raised in East London, has starred on screens since his breakthrough role in Scum in 1979. Other credits from a storied career include That Summer!, Quadrophenia, Sexy Beast, The Departed and Nil By Mouth, alongside Kathy Burke and Gary Oldman.  Ray has a strong connection to Sicily, and regularly spends time at his Italian retreat, where he lives with a degree of self-sufficiency growing fruit, vegetables, nuts and even making his own olive oil. As we find out, Ray has immersed himself completely into Sicilian culture, and takes time to swap notes with Angela about its benefits and idiosyncrasies. We also hear about Ray’s sweet tooth, his love of a rib of beef and slow cooked meats, and the joy of sharing sloppy pig trotters with pals.  Angela serves up a Dover sole with buttery capers & shallots, inspired by this pan-fried plaice recipe, with sides of Jersey Royals and green helga beans. There’s also some of Angela’s own focaccia to help mop up any delicious buttery juices. The wine flows through the episode, beginning with a bottle of Recchia Amarone della Valpolicella, with M de Minuty Côtes De Provence Rosé the suggested pairing for the meal. Don’t forget the salted caramel truffles, too. They come along with the Goody Bag for the ultimate final temptation for Ray.  Ray can be seen as crime boss Bobby Glass in The Gentlemen on Netflix right now, with Season 2 landing on 3 September. The show, directed and produced by Guy Ritchie, features a cast including Theo James, Vinnie Jones, Joely Richardson and former Dish guest, Kaya Scodelario. As we know from our chat with Natalie Portman, a set run by Guy Ritchie is always a tasty one, so what did Ray make of the catering?! You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected]  Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 02:16 Today’s guest 03:00 It’s capers season 04:53 Ray is here and is ready to eat 05:50 Jellied eels to gelato  07:52 Ray meeting Angela for the first time 08:12 Living in Sicily  12:01 Nick going to the wedding of Ray’s daughter 12:57 When in Italy…  14:31 Ray’s food likes  16:06 Can’t go West Ham without pie and mash 18:35 Caramel guilty pleasures 20:04 Ray is a keen cook!  24:07 Growing own produce in Sicily 25:11 Food is served!  27:29 Wine pairing  27:51 The Gentlemen Series 2!  31:20 Catering on Guy Ritchie’s sets  33:09 On working with Guy Ritchie  35:11 Reminiscing Ray’s big break  38:30 Filming Nil by Mouth with Gary Oldman and Kathy Burke 41:20 Fast food quiz  42:39 What’s a Gucci day?!  45:46 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices